Easy French Onion Pasta (Printable Version)

Pasta in a creamy onion sauce with caramelized onions, Gruyere, and fresh herbs. Perfect for comforting meals.

# What You'll Need:

→ For the onions

01 - 3 tablespoons olive oil
02 - 2 tablespoons unsalted butter
03 - 3 large yellow onions, sliced into 3 mm rings
04 - 1/8 teaspoon salt
05 - 1/8 teaspoon black pepper

→ For the sauce

06 - 4 garlic cloves, minced
07 - pinch to 1/4 teaspoon red pepper flakes
08 - 1 tablespoon Worcestershire sauce
09 - 1 tablespoon reduced sodium soy sauce
10 - 1375 ml water (or beef broth as substitute)
11 - 354 ml evaporated milk
12 - 1/2 tablespoon cornstarch
13 - 2 tablespoons beef bouillon granules or base (omit if using beef broth)
14 - 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
15 - 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried)
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon paprika
18 - 1/2 teaspoon black pepper

→ To finish

19 - 454 g short-cut pasta (such as orecchiette), uncooked
20 - 140 g Gruyère cheese, freshly shredded
21 - 25 g Parmesan cheese, freshly shredded
22 - fresh parsley, minced, for garnish (optional)

# Steps to Follow:

01 - Melt the butter in olive oil in a large Dutch oven over medium heat. Add onion slices, salt, and black pepper. Cook, stirring occasionally, until the onions are deeply caramelized and dark golden brown, about 30–35 minutes. Reduce heat or add more butter/oil if onions begin to toast too quickly.
02 - Stir in the minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce. Cook, stirring, for about 30 seconds until fragrant.
03 - Add water and half the evaporated milk to the pot. In a separate bowl, whisk cornstarch with remaining evaporated milk. Pour the slurry into the pot. Increase the heat and bring to a boil while stirring in beef bouillon, parsley, thyme, oregano, paprika, and black pepper.
04 - Once the mixture is boiling, add uncooked pasta. Reduce heat to medium-high and simmer uncovered, stirring often and ensuring pasta remains submerged, for 20–25 minutes or until al dente. Monitor and add extra water if needed to guarantee even cooking. There should be some excess liquid at the end for the sauce.
05 - Take the pan off the heat. Stir in the Gruyère cheese by the handful, allowing each addition to melt fully before adding more. Follow with the Parmesan cheese and blend until melted. Adjust seasoning with salt and pepper as desired. For a creamier consistency, incorporate more water or milk. Garnish with fresh parsley if desired and serve immediately.

# Additional Notes:

01 - Achieving deep golden caramelization of onions is essential for balanced sweetness. Add butter or oil as needed to prevent scorching.
02 - Simmer time may vary based on pasta thickness; adjust liquid levels as needed to maintain a saucy consistency.

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